Process for preparation of saffron cream liqueur

ABSTRACT

The process for the preparation of Saffron Cream Liqueur comprising:—preparing saffron concentrate by adding saffron 1-5 gm. in one liter of ENA (extra neutral alcohol) of 68% OP, i.e., 96% v/v,—intermittently stirring the said mixture of ENA and saffron for 18-36 hours, extracting the essential oil containing aroma, color and flavor,—filtering the said mixture of saffron and the ENA to obtain the saffron concentrate, diluting the said concentrate from 68% OP to −9-45% by adding demineralized water at room temperature, adding about 5-15% food grade white milk cream and properly mixing it, adding about 5-20% food grade sugar and mix till sugar is dissolved,—adding about 1-5% food grade flavoring agent and mixing it thoroughly and filtering to get saffron cream liqueur.

FIELD OF INVENTION

The present invention relates to the process for the preparation ofSaffron Cream Liqueur.

BACKGROUND OF INVENTION

Liqueur is a sweet alcoholic beverage, often flavoured with fruits,herbs, spices, flowers, seeds, roots, plants, barks, and sometimescream. The word liqueur comes from the Latin word liquifacere, whichmeans, “to dissolve.” This refers to the dissolving of the flavouringsused to make the liqueur.

In some parts of the world people use the words cordial and liqueurinterchangeably. Though in these places the two expressions bothdescribe liquors made by redistilling spirits with aromatic flavoringsand are usually highly sweetened, there are some differences. Whileliqueurs are usually flavored with herbs, cordials are generallyprepared with fruit pulp or juices. Nearly all liqueurs are quite sweet,with a highly concentrated, dessert-like flavour.

Today liqueurs are made worldwide and can be enjoyed many differentways, including by themselves, poured over ice, with coffee, and mixedwith cream or other mixers to create cocktails.

There are many categories of liqueurs including: fruit liqueur, creamliqueur, coffee liqueur, chocolate liqueur, schnapps liqueur, brandyliqueur, anise liqueur, nut flavoured liqueur, and herbal liqueur.

The general principle of liqueur making is to take an alcohol base(sometimes called “neutral spirits”) and steep a flavoring in it for atime. Next, filter out any remaining solids, add sweetening, and age.Finally, bottle and serve. Those steps are the simple skeleton structureof making a liqueur, but it's the details (just what flavoring; just howlong; just what sweetener), and the variations, that make up the soul ofyour product. Every recipe is different, and many have somewhatdifferent procedures, but they each pretty much come down to that. Andeach flavor creates its own dynamics over time, so it may take a whileto learn how it all goes together.

U.S. Pat. No. 4,957,765 disclose a system and method for preparing creamliqueur products having improved emulsion stability and productsthereof. The method comprises the steps of preparing a spirits premix bycombining spirits, a carbohydrate, and water, and preferably includingflavoring and colorant; preparing a protein premix by dissolving citricacid or a salt thereof and caseinate in water; thoroughly mixing theprotein premix with cream, preferably double cream; thereafter preparinga product mixture by mixing the spirit premix with the mixture of creamand the protein premix; and homogenizing the product mixture so that theaverage particle size is reduced to less than 5 microns, preferably lessthan 2 microns.

EP patent 0067592 discloses a liqueur is disclosed which contains freshcream yet remains stable against separation despite an alcohol contentof from about 5 to about 25%. The cream base and spirit portions wereprepared and combined to form a stable product having a pH above about6.3. The cream base portion was prepared from cream, sugar, anantioxidant, an emulsifier having a hydrophilic/lipophilic balance ofless than about 12, a soluble casein salt as an emulsion stabilizer, andflavoring and/or color if desired. The cream base portion washomogenized prior to blending or the blend of the cream base and spiritportions was homogenized, to form a stable emulsion wherein the fatglobules were reduced in size such that at least 95% are less than 1micron in diameter, and substantially none are greater than 8 microns indiameter. The spirit portion was flavored and/or colored as desired.

UA0070479 teaches a cream-liqueur “Stepova Krasunia”. Cream-liqueurcontains rectified ethyl alcohol of the highest purity, sugar,aromatizer and water. Additionally it contains dry extract of chicoryand dry non-fat milk at a ratio of 1:2 as recalculated per dry substanceand fresh egg yolks.

UA0068134 discloses a cream-liqueur containing rectified ethyl alcoholof the highest purity, sugar, emulsifier, aromatizer and water.Additionally the cream—liqueur contained cicorlact (dry extract ofchicory and dry skimmed milk at a ratio of 1:2 on the dry substancebasis). As emulsifier soya phytolecithin had been used.

IE0950243 talks about the process for the preparation of a cream liqueurbeverage product. The process for the preparation of a cream liquerbeverage product having a narrow alcohol range, which process comprisescarrying out all steps, post-addition of alcohol, in a closed system.

CA2219829, CN1219582 and TW0386110 teaches a process for manufacture ofsaffron liqueur beverage. The flavouring agent containing saffronavailable in nature and capable of stenghthing the flavour of liqueurcomprising the steps of soaking the 450 gms of Saffron in the admixtureof silent spirit of 27% strength and the balance demineralized water for8 hrs at room temperature, for the essential ingredients of saffron todissolve in the alcoholic solution which should be intermittentlystirred for proper mixing the essential ingredients in the saidalcoholic solution. To increase the aroma and colour, the quantity ofSaffron is increased or decreased as per taste. The mixture was thenheated at 78° C. and then distilled at 80° C. in a special distillingapparatus condensing the decoction of saffron liqueur having strength of9% to 54%, which cooled at the condenser at room temperature for 24hours, and then kept in freezer. If required, 100 gms of sugar refinedfine white or equivalent of sugar syrup may be added to and mixedproperly with the mixture 1 bulk liter of admixture. It may also beadded to demineralised water in such quantities that the blended ExtraNeutral Alcohol contents from 90 mg.

EP0875561 teaches a process for preparing saffron flavored beverage inparticular liqueur. The process is characterized in that it comprisesthe preparation of a flavouring agent containing saffron available innature and capable of strengthening the flavour of liqueur. comprisingthe steps of: cleaning the saffron, grinding and/or converting it intosaffron syrup distilled at 80° C. in a special distilling apparatus,condensing the decoction of saffron liqueur having a strength of 5% to51%, then cooling and adding this decoction to demineralised water insuch quantities that the blended Extra Neutral Alcohol contents from 90mg to 270 mg decoction of saffron based on the weight of the blendedExtra Neutral Alcohol per bulk litre of the finally obtained beverage.The invention can be used in the manufacture of beverages, which areflavoured with saffron.

None of the prior art document talks about a saffron flavoured alcoholiccream beverage. Several cream based liqueurs are known in the arthowever none of the said cream liqueur is flavoured with saffron.

There are only 2 known processes to produce the alcoholic beverages, oneis ‘hot’ process & the other one is ‘cold’ process. The ‘hot’ process isbeing followed in producing the ‘Saffron Liqueur’. The hot process takesless time than cold process. But it is more expensive than cold process.It requires bigger space than the cold process. It requires moreinvestment in plant & equipments than the cold process.

The object of the invention is to propose a process for the preparationof saffron cream liqueur by cold process to obviate the disadvantages ofhot process.

SUMMARY OF INVENTION

The present invention relates to the process for the preparation ofsaffron cream liqueur comprising the steps of:

-   preparing saffron concentrate by adding saffron 1-5 gm in one liter    of ENA (extra neutral alcohol) of 68% OP, i.e., 96% v/v,-   intermittently stirring the said mixture of ENA and saffron for    18-36 hours,-   extracting the essential oil containing aroma, color and flavor,-   filtering the said mixture of saffron and the ENA to obtain the    saffron concentrate,-   diluting the said concentrate from 68% OP to 9-45% by adding    demineralized water at room temperature,-   adding about 5-15% food grade white milk cream and properly mixing    it,-   adding about 5-20% food grade sugar and mix till sugar is dissolved,-   adding about 1-5% food grade flavoring agent and mixing it    thoroughly and filtering to get saffron cream liqueur.

The flavouring agents used in the instant invention are naturalflavouring agents. More particularly the flavouring agent is saffron.

The saffron cream liqueur of the present invention is stored in cleanjar made of either of glass or steel at 15° C.

DETAILED DESCRIPTION OF THE INVENTION

The present invention relates to the process of preparation of thesaffron cream liqueur. The process in the present invention followed inproducing the saffron cream liqueur is the ‘cold’ process.

The ‘hot’ process is being followed in producing the saffron liqueur,whereas the ‘cold’ process is being followed in producing the saffroncream liqueur. The cold process does not involve the heating of theingredients for the preparation of the liqueur. The hot process takeslesser time than cold process. But it is more expensive than coldprocess. It requires bigger space than the cold process. It requiresmore investment in plant & equipments than the cold process. However,both the process achieves the same result. No difference in result atall.

The process of the present invention comprises the steps of preparingsaffron concentrate by adding saffron 1-5 gm in one liter of ENA (extraneutral alcohol) of 68% OP, i.e., 96% v/v, intermittently stirring thesaid mixture of ENA and saffron for 18-36 hours, extracting theessential oil containing aroma, color and flavor, filtering the saidmixture of saffron and the ENA to obtain the saffron concentrate,diluting the said concentrate from 68% OP to 9-45% by addingdemineralized water at room temperature, adding about 5-15% food gradewhite milk cream and properly mixing it, adding about 5-20% food gradesugar and mix till sugar is dissolved, adding about 1-5% food gradeflavoring agent and mixing it thoroughly and filtering to get saffroncream liqueur. Admix of ENA & DMW is prepared of the required strength,i.e., say 18%. Approximately the temperature of admix rises 4 to 5° C.above the room temperature when ENA & DMW are mixed together. It isrequired to be left the admix until the temperature comes down back toroom temperature.

Then required quantity of ‘saffron’ is added and kept the same for 24 to36 hours with intermittent stirring until all the ‘essential oil’ i.e.,aroma colour & flavour, is thoroughly dissolved in the admix of ENA &DMW of 18% strength.

Then white cream of around 10% and white choclet of around 1% are mixedin it. It should be mixed properly for around 12 hours with intermittingstirring until is fully mixed in it.

Then the Saffron concentrate is added in the required ratio of 1:9 i.e.in the ratio of 1 part saffron concentrate & 9 parts admix of ENA & DMW.So to becomes 10 volume of saffron liqueur.

Then food grade sugar of about 15% is added & mixed properly until it iscompletely dissolved in it.

Then the saffron cream liqueur is ready to be filtered and filled inopec glass jar or stainless steel jar and stored in cool place belowroom temperature of about 15%. Saffron cream liqueur is now ready to bebottled in glass bottles and kept in a cool place below room temperatureof about 10 to 15 degree.

The invention will now be explained with the help of examples withoutlimiting the scope of the invention.

EXAMPLE 1

Preparing saffron concentrate by adding saffron 2.5 gm in one liter ofENA (187.5 ML of ENA of 68.0 Over Proof (96% v/v) 812.5 ML of DMW) andstirring the said mixture of ENA and saffron for 24 hours so as extractthe essential oil containing aroma, color and flavor and filtering thesaid mixture of saffron and the ENA to obtain the saffron concentrate.The concentrate is then diluted from 68% OP to 9-45% by addingdemineralized water at room temperature. 10% food grade white milk creamis added and properly mixed. About 10% food grade sugar is added andmixed till sugar is dissolved. Adding about 2.5% food grade flavoringagent and mixing it thoroughly and filtering to get saffron creamliqueur.

It will readily be appreciated by those skilled in the art that thepresent invention is not limited to the specific embodiments hereinshown. Thus variations may be made within the scope and spirit of theaccompanying claims without sacrificing the principal advantages of theinvention.

1-6. (canceled)
 7. Saffron cream liqueur obtained by the processcomprising the following steps: adding 1-5 g of saffron to one liter ofExtra Neutral Alcohol (ENA)/Silent Spirit of 68% Over Proof (OP), i.e.,96% v/v; intermittently stirring the mixture of ENA/Silent Spirit andsaffron for 18-36 hours, extracting an essential oil containing aroma,color and flavor, filtering the mixture of saffron and ENA/Silent Spiritto obtain saffron concentrate, diluting the the saffron concentrate from68% OP to 9-45% OP by adding demineralized water at room temperature,adding about 5-15% food grade white milk cream and properly mixing it,adding about 5-20% food grade sugar and mixing until the sugar isdissolved, adding about 1-5% food grade flavoring agent and mixing itthoroughly and filtering to get saffron cream liqueur.
 8. The saffroncream liqueur of claim 7 wherein a saffron concentrate of 9% is obtainedby mixing 93.75 ml of the mixture of saffron and ENA/Silent Spirit with906.25 ml of demineralized water.
 9. The saffron cream liqueur of claim7 wherein the process for preparation of the saffron cream liqueur isthe cold process.
 10. The saffron cream liqueur of claim 7 wherein thesaffron cream liqueur is stored at 15° C. in clean jar made of glass orstainless steel.
 11. The saffron cream liqueur of claim 7 wherein theflavoring agent/s are natural.
 12. A process comprising the followingsteps: adding 1-5 g of saffron to one liter of ENA/Silent Spirit of 68%OP, i.e., 96% v/v; intermittently stirring the mixture of ENA/SilentSpirit and saffron for 18-36 hours, extracting an essential oilcontaining aroma, color and flavor, filtering the mixture of saffron andENA/Silent Spirit to obtain saffron concentrate, diluting the saffronconcentrate from 68% OP to 9-45% OP by adding demineralized water atroom temperature, adding 5-15% food grade white milk cream and properlymixing it, adding 5-20% food grade sugar and mixing until the sugar isdissolved, adding 1-5% food grade flavoring agent and mixing itthoroughly and filtering to get saffron cream liqueur.
 13. The processof claim 12 wherein a saffron concentrate of 9% is obtained by mixing93.75 ml of the mixture of saffron and ENA/Silent Spirit with 906.25 mlof Demineralized Water.
 14. The process of claim 12 wherein the processfor preparation of the saffron cream liqueur is the cold process. 15.The process of claim 12 wherein saffron cream liqueur is stored at 15°C. in a clean jar made of glass or stainless steel.
 16. The process ofclaim 12 wherein the flavoring agent/s are natural flavouring agents.